This recipe for easy tomato & spinach baked ravioli is one of the easiest and most delicious pasta dishes you can make for a weeknight supper. Cheating ever-so-slightly with the store-bought spinach and ricotta ravioli to make it easier. The tomato sauce is made creamy with the addition of Prèsident Thick & smooth cream cheese.
Using cream cheese instead of cream makes this sauce so luscious and adds a delicious savoury flavour. You simply stir this into the tomato sauce which has been bubbling away on its own on the stove.
I have added a generous dose of baby spinach to this baked ravioli dish. You can blanch it in the pasta cooking water right at the end, or do as I did and simply toss the raw leaves into the baking dish with the cooked ravioli and sauce. It will wilt while being baked.
Want to know more? You can visit Drizzle and Dip for the full ingredient list and recipe so you can make it on your own!
MORE ABOUT SAM LINSELL
With a background in hospitality management and food brand marketing, Sam is a professional food stylist, recipe developer, and food photographer. The internet is her natural habitat, and DrizzleandDip.com is home to all her food creativity.
